Once in a while, we love to enjoy a great steak, perfectly cooked medium rare. For special occasions, we may indulge in a huge Tomahawk Steak, which is a real treat! Let me share with you how I reverse sear it to achieve the perfect charred exterior with a juicy medium rare meat.
Many chefs advocate cooking meat by sous vide before searing, to achieve consistent results. Reverse sear is the poor man’s sous vide as no equipment is needed, just your oven and stove top!
Although there are several ways to reverse sear a Tomahawk steak, I have tested and simplified the whole process, and it turns out perfect. You only need to be patient and let the meat rest and rest…
Step 1
The key step is to take the Tomahawk steak out of the fridge at least an hour before cooking. Generously sprinkle salt on both sides and let it rest at room temperature for an hour.
Step 2
Preheat the oven to 200F (95 C). It takes about 40 minutes per lb / 450 g for medium rare.
I put my 2 lb / about 1 kg Tomahawk steak in an oven proof tray and into the pre-heated oven for 1 hour 20 minutes.
When the time is up, remove the steak from the oven. The internal temperature should reach 125 F (52 C) before searing. If you prefer medium cooked meat, roast until the internal temperature reaches 130 F (55 C).
Let the meat rest while you prepare the searing process, preferably for at least 30 minutes.
Step 3
Line a cast iron pan or tray with parchment paper (this is optional but it prevents the meat from sticking to the pan and makes cleaning much easier). Lightly spray the parchment paper with cooking oil. Heat the cast iron till very hot.
Sear each side of the Tomahawk steak for 3 to 4 minutes (this depends on the heat of your stove). I also sear the fatty edge of the steak. The Maillard effect gives the steak a beautiful golden brown crust. Note that some Chefs prefer to flip the steak every 30 to 45 seconds, but I find that searing each side for 3 to 4 minutes also works well.
Let the meat rest for at least 15 minutes before carving.
The Tomahawk steak can be served with roasted vegetables or mushrooms, creamed corn or baked potatoes for a truly remarkable feast.
I have also served it Thai Crying Tiger style, with a Thai Jaew dipping sauce (see my recipe here). The Tomahawk steak goes perfectly with sticky rice and fresh herbs! Enjoy…
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[…] Firstly, sear the steak. Although some recipes recommend to marinate the beef before searing, but this is not necessary. The Nam Jim Jaew, or Crying Tiger dipping sauce is sufficiently flavorful. For a perfectly grilled beef, check out my recipe for Reverse Seared Tomahawk steak here. […]